At this time of year it can be a challenge to use all the produce in the CSA box, with such an abundance ofsummer vegies. At the moment the boxes are recieving 3 or more zucchini each and what do you do with them all?
We eat as many as we can in as many ways as we can and at the moment it's probably three times a day. But for us there is always an excess even with the amount going into boxes for our subscribers.
We preserve them in mustard pickles which gives us a lovely condiment all year round.
And we make Zucchini chocolate cake which can be frozen thus preserving our zucchinis in a different way or eaten there and then....
1 1/2 cups sugar
1 tsp. vanilla
1/2 cup milk
4 Tblsp. cocoa
2 1/2 cups SR flour
1 tsp. bicarb
1/2 tsp. cinnamon
1/2 tsp. salt
2 cups shredded zucchini
Cream butter and sugar
Beat in eggs
Add milk and vanilla and sifted dry ingredients
Stir in zucchini
Grease and flour a 23cm x 30cm tin ( I used a smaller ropund tin and a ring tin giving me two cakes. I found the lareger tin didn't cook evenly as it's such a moist cake).
Bake at 160 deg. C for 40 - 45 mins.